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Kalamata Olive Relish

  Pine nuts 2 Tablespoon
  Sun dried tomatoes in oil 1⁄4 Cup (4 tbs), undrained
  Minced onion 1⁄2 Cup (8 tbs)
  Minced garlic 1 Tablespoon
  Dried basil 2 Teaspoon
  Jarred kalamata olives 8 Ounce, drained, pitted, and chopped (1 Jar)

Bake nuts in a shallow pan at 350°, stirring occasionally 5 minutes or until toasted.
Drain dried tomatoes, reserving 2 tablespoons oil.
Coarsely chop tomatoes.
Saute onion in reserved oil in a large skillet over medium-high heat 5 minutes or until tender.
Add garlic and saute 1 minute.
Add tomato and basil.
Process tomato mixture in a blender or food processor 5 seconds or until almost pureed; place in a small bowl.
Stir in olives and pine nuts.
Cover and chill relish up to 1 week.
Serve relish at room temperature.

Recipe Summary

Difficulty Level: 
Pine Nut
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1123 Calories from Fat 519

% Daily Value*

Total Fat 60 g92.4%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1545.8 mg64.4%

Total Carbohydrates 116 g38.6%

Dietary Fiber 9.7 g38.8%

Sugars 14.1 g

Protein 11 g21.5%

Vitamin A 19% Vitamin C 18.4%

Calcium 24.3% Iron 34%

*Based on a 2000 Calorie diet

Kalamata Olive Relish Recipe